Lemon Pudding Cake – That’s right. I said Cake.

I haven’t posted much on cooking lately. The baby-ness has consumed the blog. Sorry. But I’m still cooking. In fact, I have a turkey thigh slow cooking on hour number 6 that I’ll be serving on brown rice with some fresh salad greens.

I’m still getting much of my inspiration from cooking shows. I can’t believe I was able to pull this dessert off. It’s relatively easy and is based on really simple ingredients. I didn’t have buttermilk but I found this easy solution. Take a tablespoon of white vinegar (or lemon juice) and put it into a one cup measuring cup. Then fill the rest of the cup with milk. Mix. Let stand for 5 minutes and now you have a buttermilk substitute.

This was amazing as part of a candle-lit dessert and also good as a breakfast the next day (though not as great).